Lamb gumbo

Lamb gumbo

Braised lamb neck fillet and lamb sausage in a thick tomato stock with white wine, garlic, thyme, bay leaves, okra and black- eyed peas.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 kg boneless lamb neck fillet, chopped into 3cm pieces
  • 2 tbsp extra virgin olive oil
  • 3 tbsp plain flour
  • 1 tbsp paprika
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 1 tbsp Mexican chilli powder
  • 180 g lamb sausage, removed from casings and roughly chopped
  • ½ cup dried black-eyed peas
  • ½ bunch thyme
  • 2 bay leaves
  • 2 onions
  • 4 cloves garlic
  • 500 ml salt-reduced beef stock
  • 2 400g tins baby roma tomatoes
  • 4 strips lemon zest
  • 150 g okra

  • To serve
  • brown rice
  • Tabasco sauce
  • lemon wedges


Preheat oven to 180°C.
Cover black-eyed peas with water, set aside.
Mix flour, paprika, chilli powder, salt and pepper in a bowl and toss lamb in the flour mixture, shaking off excess.
Bring a large heavy- based casserole dish to medium heat and add 1 tbsp oil. Brown lamb in batches avoiding overcrowding, removing to a paper towel-lined plate to drain. Add another tbsp. oil, and brown onion and garlic. Add white wine to deglaze pan, and scrape the bottom of the pan.
Add lamb back to the dish, add stock, tomatoes, thyme, lemon zest and soaked peas. Bring to a simmer and cover in foil. Place into oven for 2.5 hours or until very tender.
Remove, uncover and add okra, cover and set aside until soft, about 15 minutes.
Serve with rice, lemon wedges and Tabasco sauce.

Essential Tips

  • - Substitute black-eyed peas with any other bean you prefer such as cannellini or butter beans.
  • - Substitute 150g of green beans or zucchini instead of okra.


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Lamb gumbo

Lamb gumbo
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